Crock Pot Crack Potato Soup

This crock pot crack potato soup is the best and easiest soup you will ever make! It’s loaded with creamy cheese, potatoes, hearty chicken, and savory bacon, all seasoned to perfection! Your family will love smelling this cooking when they get home from school! They will like how it tastes even better!

Overhead shot of a ladle filled with crock pot crack potato soup.

Reasons You’ll Love This Recipe

  • Incredible Flavor: This soup is the ultimate comfort food! It’s seasoned with ranch mix, which perfectly complements potatoes and bacon. It’s perfectly served with my one-hour rolls or homemade cornbread.
  • Make Ahead: You can make this at the beginning of the week and have dinner to heat up quickly on a busy weeknight or for quick hearty lunches.
  • Easy to Make: All you need to do is throw the ingredients into your crock pot. Let it cook all day, and you will have dinner ready when you get home!

Ingredients for Crock Pot Potato Soup

I see you busy mama, and I want to help any way I can! So, the ingredients needed for this recipe are pre-made, making your life as easy as possible! For exact measurements, scroll to the bottom of the post.

  • Cooked Bacon: Adds the best savory, salty flavor that goes so well with potatoes and ranch dressing mix.
  • Frozen Diced Potatoes: Use these frozen hash browns to make your life easier.
  • Chicken Broth: Provides a flavorful liquid base for the soup.
  • Can Cream of Chicken Soup: Use store-bought or my homemade cream of chicken soup recipe.
  • Cream Cheese: Gives the soup the most amazing creamy texture and a slightly tangy flavor.
  • Ranch Seasoning Mix: You can use store-bought or my homemade ranch seasoning mix.
  • Black Pepper: Enhances the flavors and gives a hint of heat.
  • Onion Powder: Adds a nice savory onion flavor without using real onions.
  • Sharp Cheddar Cheese: Using sharp cheddar gives the soup a bold cheesy flavor and creamy texture.
  • Half and Half: Adds a smooth consistency and creamy flavor.
  • Green Onion: The perfect garnish to enhance the ingredients in this soup.
Overhead shot of labeled ingredients.

How to Make Crockpot Potato Soup Recipe

This crack potato soup recipe couldn’t be easier! Simply dump the ingredients into the crock pot, set the heat, and let it do all the work! Is there anything better than walking into your house after a busy day and the smell of dinner hits you? Follow the easy steps below to have dinner waiting for you!

  1. Dump: Combine the frozen potatoes, chicken broth, cream of chicken soup, cream cheese, Ranch dressing mix, pepper, onion powder, and 1 cup cooked bacon pieces in a 6-quart slow cooker.
  2. Cook: Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
  3. Stir: Fifteen minutes before serving, open the lid and stir the soup to incorporate the cream cheese into the soup. Then, stir in the half and half and shredded cheese. Put the lid back on and warm until melted.
  4. Serve: Garnish with chopped green onions, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.
Overhead shot of ingredients dumped in a crock pot.
Overhead shot of cheese and half and half on top of mixed soup in crock pot.

Crack Potato Soup Tips and Variations

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  • Frozen Potatoes: I love the convenience of using frozen potatoes in this soup recipe! I prefer the frozen diced potatoes because of the texture they add to the soup! Feel free to use frozen shredded hashbrowns if you would like.
  • Chicken Broth: The potatoes absorb a lot of the chicken broth. If you prefer a thinner soup, add a splash of chicken broth!
  • Half and half Substitute: Any milk will work! You can also use heavy cream if you want a rich, thick soup!
Overhead shot of plated crock pot crack potato soup in bowls.

How to Store Crock Pot Potato Soup

This crock pot crack potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day! 

  • In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days. 
  • In the Freezer: You can make this potato soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about three months! 
  • To Reheat: If you are reheating from frozen, then take the soup out the night before and let it thaw in the fridge overnight. You can reheat it on your stove or in the crock pot until it is warmed through. Add a splash of chicken broth or milk to add moisture to the soup if needed. The potatoes absorb a lot of the liquid when it is stored, so it’s normal to need more liquid to reheat it.
Close up shot of crock pot crack potato soup on a spoon over bowl.

More Crock Pot Soup Recipes

I love cozying up to a warm bowl of soup on a crisp fall evening. It’s even better if I can enjoy my soup without having worked in the kitchen all day! These crock pot soup recipes will perfectly warm you up on a fall day with minimal effort on your part!

Print

Crock Pot Crack Potato Soup

This crock pot crack potato soup is the best and easiest soup you will ever make! It's loaded with creamy cheese, potatoes, hearty chicken, and savory bacon, all seasoned to perfection! Your family will love how it tastes!
Course Dinner, Soup
Cuisine American
Keyword crock pot crack potato soup recipe, potato soup
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 460kcal
Author Alyssa Rivers

Equipment

  • Crock-Pot

Ingredients

Instructions

  • Combine the frozen potatoes, chicken broth, cream of chicken soup, cream cheese, Ranch dressing mix, pepper, onion powder, and 1 cup cooked bacon pieces in a 6-quart slow cooker.
  • Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
  • 15 minutes before serving, stir the soup to incorporate the cream cheese into the soup. Pour in the half and half and shredded cheese. Cover and warm until melted.
  • Garnish with chopped green onion, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.

Nutrition

Calories: 460kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 116mg | Sodium: 1380mg | Potassium: 282mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 0.4mg | Calcium: 356mg | Iron: 0.5mg


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